Go Back
To make the Easy Roasted Squash Medley, gather these fresh ingredients: - 1 medium butternut squash, peeled and cubed - 1 medium acorn squash, peeled and cubed - 2 cups Brussels sprouts, trimmed and halved - 1 red onion, chopped into wedges These squashes bring a lovely sweetness. Brussels sprouts add crunch and depth. The red onion gives a slight bite, balancing the dish. Next, you need to add flavors with these seasonings and oils: - 3 tablespoons olive oil - 2 tablespoons maple syrup - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg The olive oil helps the veggies roast well. Maple syrup adds sweetness, while cinnamon and nutmeg give warmth and spice. This mix makes each bite special. For a touch of freshness, consider these optional garnishes: - Fresh thyme sprigs - Other garnish suggestions Thyme adds a lovely herb note. You can also use toasted nuts or cheese for extra flavor. These simple touches can elevate your dish even more. For the full recipe, check out the instructions to create this delicious Easy Roasted Squash Medley. 1. First, preheat your oven to 425°F (220°C). This step is key for even cooking. 2. Line a large baking sheet with parchment paper. This helps with easy cleanup. 3. Next, peel and cube the butternut squash and acorn squash. Aim for bite-sized pieces. 4. Halve the Brussels sprouts and chop the red onion into wedges. Keep the sizes uniform for even cooking. 1. In a large mixing bowl, add the cubed squash, Brussels sprouts, and red onion. 2. Drizzle the olive oil and maple syrup over the veggies. This adds great flavor. 3. Sprinkle in the cinnamon, nutmeg, salt, and black pepper. These spices give warmth to the dish. 4. Now, toss everything together. Make sure each piece is well coated in the oil and spices. 1. Spread the vegetable mixture evenly on the prepared baking sheet. This allows for nice roasting. 2. Roast in the preheated oven for 25-30 minutes. Stir halfway through for even cooking. 3. Look for the squash to be tender and lightly caramelized. This is when it is perfectly done. 4. Once finished, remove from the oven and let it cool slightly. Garnish with fresh thyme sprigs before serving. For the complete recipe, check the Full Recipe. When you pick squash, look for firm, smooth skin. Butternut squash has a sweet, nutty flavor. Its flesh is bright orange and very creamy. Acorn squash has a green, bumpy skin and tastes mildly sweet. It has a yellow-orange flesh. Both types are great for roasting. These squashes are in season from late summer to early winter. This means you can find them fresh at local markets during these months. The best oven temperature for roasting is 425°F (220°C). This heat caramelizes the natural sugars in the squash. Roast for about 25 to 30 minutes. Halfway through, stir the veggies for even cooking. You know the squash is done when it feels tender with a fork. It should have a golden color on the outside. To make the flavors pop, try marinating your squash. Just toss it in olive oil, maple syrup, and spices. Let it sit for 15 minutes before roasting. If you have a convection oven, use it! It cooks food faster and more evenly. This way, you get a perfect, crispy edge on your veggies. You can follow the Full Recipe for exact steps to enjoy this dish! {{image_2}} You can switch up the vegetables in this dish. Try sweet potatoes or carrots for a twist. You can also add bell peppers or zucchini for a colorful mix. For seasonings, consider using garlic powder, smoked paprika, or even a dash of chili powder. These options can give your squash medley a different flavor. If you're vegan, this recipe is already a great fit. Just skip any cheese you might add. For gluten-free folks, you can enjoy this dish without worry. If you want a low-carb option, skip the maple syrup. Instead, use a bit of balsamic vinegar for a sweet touch without the carbs. This roasted squash medley pairs well with proteins like grilled chicken, fish, or tofu. You can also serve it alongside quinoa or brown rice for a filling meal. For a light side, consider a simple green salad. You can even serve this dish as a vibrant topping on a grain bowl. The flavors work well together and make dinner easy and tasty! To store leftovers, let the squash medley cool first. Then place it in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to four days. It's best to eat it within this time for the best taste. If you want to freeze the squash medley, use a freezer-safe container or bag. Make sure it is cooled completely before packing it away. The medley will stay good in the freezer for up to three months. When you're ready to eat it, thaw it in the fridge overnight. Reheat in the oven or on the stove until hot. Look for signs that the dish has gone bad. If you see mold or it smells off, do not eat it. The texture should still be firm, not mushy. Always follow safe food handling practices. Wash your hands and surfaces before cooking. This keeps your food tasty and safe. Roasting squash takes about 25 to 30 minutes. You want it to be tender. The edges should get a nice golden color. Check it after 20 minutes to see if it needs stirring. This helps it roast evenly. You can use frozen vegetables, but fresh ones taste better. Frozen veggies may not roast well. They can become mushy and watery. If you use frozen, reduce the cooking time. Stir them carefully to avoid breaking them apart. Roasted squash medley pairs well with many dishes. Try serving it with grilled chicken or fish. It also complements grains like quinoa or rice. Add a simple salad for a fresh touch. Yes, you can prepare the squash medley ahead of time. Chop the vegetables and store them in the fridge. Toss them with oil and spices just before baking. You can also roast them and reheat later. For more details, check the Full Recipe. In this blog post, we've covered how to make an easy roasted squash medley. You learned about the main ingredients like butternut and acorn squash, along with seasonings like cinnamon and nutmeg. We discussed preparation, roasting, and tips for perfect flavor. Don't forget the variations and storage tips to keep your dish fresh. Roasted squash is not just tasty; it’s also versatile. You can serve it with many proteins or sides. Enjoy this delicious recipe and make it your own!

Easy Roasted Squash Medley

Elevate your autumn gatherings with this delicious Autumn Harvest Roasted Squash Medley! Made with fresh butternut and acorn squash, Brussels sprouts, and a hint of maple syrup, this vibrant dish is perfect for any fall table. Discover how to bring out the natural sweetness through roasting and warm spices like cinnamon and nutmeg.
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and cubed

1 medium acorn squash, peeled and cubed

2 cups Brussels sprouts, trimmed and halved

1 red onion, chopped into wedges

3 tablespoons olive oil

2 tablespoons maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Salt and black pepper to taste

Fresh thyme sprigs for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a large mixing bowl, combine the cubed butternut squash, acorn squash, Brussels sprouts, and red onion.

      Drizzle the olive oil and maple syrup over the vegetables, then sprinkle with cinnamon, nutmeg, salt, and black pepper.

        Toss everything together until the vegetables are evenly coated with the oil and seasonings.

          Spread the vegetable mixture evenly on the prepared baking sheet in a single layer.

            Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through cooking.

              Once done, remove from the oven and let it cool slightly.

                Garnish with fresh thyme sprigs before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4